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Newsletter (2)

Market Thymes Newsletter - August 17, 2013

Market Highlights

 

Today is the 3rd annual Dog Daze celebration. Join us at 10:30 for an Agility Trials demonstration featuring our very own Karen Brandson farm Wyndson Farm.

 

Enter your canine buddy in the Mutt Strutt at 11:00 (or immediately after the Agility demo wraps up). There will be prizes.

 

Several pet-specific vendors are joining us for the day including K9H20, the aquatic therapy folks, Allstars K9 Training, Furrynot Pet Care Services, artist Cynthia Klassen who specializes in pet portraits There will be free samples of canine products and much more.

 

For those of us going through withdrawal, good news, Lori and Olive are back with The Ivy Oven.

 

The Abbotsford Soroptomist Club will be in the market talking about their activities in the community.

 

Don’t forget that the Okanagan tree fruits are well represented in the market right now. Great time to be picking up case-lots and doing some canning and freezing.

 

 

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Anniversary Bash

Join us anytime between 9:00 and 1:00 for a celebration of our 10th season. There will be entertainment, giveaways, decorations and more.

 

It’s our 10th birthday but

we’re giving away the gifts.

 

For every $10 you spend at the

Abbotsford Farm & Country Market

from today – through 12th you will receive an entry form to win a super pack full of products from our vendors.

 

 

 

 

 

 AFCM Logo

 

 

 


Broccoli will be crunchy and delicious! I make this at least 3 times a week and have to control myself once I take it out of the oven, I could eat this alone for dinner!

Green Beans with Caramelized

 

Onion Vinaigrette

 

Ingredients

 

  • 1 tablespoon unsalted butter
  • 1/2 cup plus 2 tablespoons olive oil
  • 1/2 large onion, finely diced
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup vinegar
  • 1/4 teaspoon black pepper
  • 2 pounds green beans, trimmed
  • 2 teaspoons grated orange zest

 

Directions

 

  1. In a large skillet, over medium heat, heat the butter and 2 tablespoons of the oil. Add the onion, sugar, and 1/2 teaspoon of the salt. Cook, stirring occasionally, for 25 minutes. Add the vinegar. Cook, stirring, for 1 minute. Add the remaining oil, 1/4 teaspoon of the salt, and the pepper.
  2. Transfer half the mixture to a blender and puree, then return to skillet.
  3. Meanwhile, cook the green beans with the remaining 1/4 teaspoon of salt in boiling water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and pat dry. Transfer to a serving bowl, toss with the onion mixture, and sprinkle with the  zest.                                                                                               

                        Meanwhile, cook the green beans with the remaining 1/4 teaspoon of salt in boiling water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and pat dry. Transfer to a serving bowl, toss with the onion mixture, and sprinkle with the zest.

 

          

     

         

  

          

 

 

 

        Our Sponsors

 

 

 

 

 

 Abby Community Foundationl

 

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